- Garden Burgers
6 servings 1/2 cup chopped fresh or canned low-salt tomato
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 cup chopped onions
1/2 cup frozen petite peas, defrosted
1/2 cup frozen whole kernel corn, defrosted
1/2 teaspoon dried thyme leaves
3 large Idaho potatoes, baked and peeled
3 egg whites, lightly beaten
1/4 cup skim milk
whole wheat bread crumbs, for dipping burgers
Heat water or broth in a large nonstick skillet over medium heat.
Add tomatoes, red pepper, green pepper, celery, zucchini and onions.
Cook and stir 10 minutes or until vegetables are tender.
Drain vegetables. Stir in peas, corn and thyme. Mash the cooked
potatoes in a large bowl. Stir in egg whites and skim milk.
Stir the potato mixture and vegetable mixture and shape into 12
burgers. Place the dried bread crumbs on a plate. Dip burger in
crumbs to coat.
Brown burgers in a nonstick skillet lightly sprayed with vegetable
5 minutes. Turn and saute for 5 minutes more.
Note: Would you like to make your own bread crumbs to ensure
8 slices of bread into 1-inch cubes and arrange in
a single layer on an ungreased baking sheet. Bake in a 350 degree
15 to 20 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind
into a coarse powder. May be stored in refrigerator in a tightly
sealed container for several days. Makes 1 1/2 cups.